Cauliflower and Chickpeas with Ras El Hanout en Papillote

Ras el hanout is a complex Moroccan spice blend used in North African cuisine to season couscous and tagines. It also makes a great addition to soups, stews, and egg dishes. Here, ras el hanout gives cauliflower and chickpeas a bright boost of flavor.

4Servings

Ingredients

1 cup couscous

1 pinch salt, optional

21/2 tsp. olive oil, divided, plus more for drizzling

2 cups small cauliflower florets

1 small fennel bulb, quartered and thinly sliced (1 cup)

1 small red onion, quartered and thinly sliced (1 cup)

1 cup cooked or canned chickpeas

1 Tbs. ras el hanout

2 tsp. lemon juice

1 clove garlic, minced (1 tsp.)

3 jarred roasted red peppers, drained and cut into 2-inch strips

3/4 cup pitted dates, chopped

Preparation

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

4. Open folded parchment sheets like a book, and spoon 1/2 cup couscous to one side of crease. Top each serving with 1 heaping cup cauliflower mixture. Lay red pepper strips over cauliflower mixture, and sprinkle with dates. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds. To do this, fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds.

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. ...read more

Ras el hanout is a spice mix used to season stews and tagines in Morocco. Its flavor and spiciness vary widely from brand to brand, which is why we recommend a range of amounts to use. Baking the prepared couscous on top of the stew gives it a fluffy texture with a delicate ...read more